Blueberry Lemon Gluten Free Ricotta Cheesecake - Donatella Arpaia | Restaurateur & TV Chef
Blueberry Lemon Gluten Free Ricotta Cheesecake 0 min PREP TIME 0 min TOTAL TIME Easy COOKING SKILL 0 SERVING SIZE Ingredients Cheesecake - 8 large eggs - 2
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Ingredients
- 8 large eggs
- 2 cups Confectioners sugar
- 3 lbs. Galbani Whole Milk Ricotta
- ½ cup Heavy cream, whipped to soft peaks
- ¾ tsp. Vanilla extract
- ¼ cup orange or lemon liqueur, such as limoncello
- Juice and grated zest of 1 lemon, strained
- Teaspoon of cinnamon
- 1 tbsp. Confectioners’ sugar
- 1 cup Granulated sugar
- I cup blueberries
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